I really struggled with what to call this one… “Chicken and pasta in a creamy tomato sauce” just doesn’t do it. It’s just so much more than that! So my hero-of-a-hubby helped me with this name…
Just wait until you taste this deliciousness…. is that a word?! (Confession: I don’t really care if it is or isn’t.)
So, here’s where we start…
Oh yeah, and don’t forget these…
Chicken: season and grill… inside or out, it’s your choice. But grilled it must be. The grilled flavor leaves a smokey nuance that you want! I promise…
Dice and set aside… and then we’re on to the next thing, the fun part!
It’s veg time… saute time…
And then sauce time… starting with tomato sauce.
And see the inside of the can? You want the rest of that tomato sauce. So… watch what I do… (I bet you’ve done it too!)
I pour my chicken broth in the can … and when I pour out the chicken broth it welomes the rest of the goodness to the party…
And some more seasoning: onion powder, garlic powder, red pepper flakes and dried oregano…
Stir well and let it reduce…
About 20 minutes later the sauce will be reduced enough to move forward. So, add the mascarpone and watch the best part of this whole process… watch it melt!
Now we’re ready to bring everyone else to the party… pasta and chicken, here we go!
Give it a good stir…
Just enough to rewarm the chicken and then we’re ready … are you hungry?!
You have to make this soon… real soon!
Let me know how it goes… and let me know how much your family loves on you after serving them this scrumptious deliciousness!
Not Just Another Chicken and Pasta Dish
Recipe courtesy Lori Tisdale
1 pound rigatoni
12-15 chicken tenders
15 ounce can tomato sauce
1 can’s worth of chicken broth
8 ounces mascarpone cheese
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
1 teaspoon dried oregano
Dash of red pepper flakes
2 roma tomatoes, diced
Half yellow onion, diced
1 tablespoon olive oil
Season chicken on one side with ½ teaspoon each of onion powder and garlic powder, and a light sprinkle of kosher salt (once the chicken is on the grill, sprinkle the other side with black pepper). Grill chicken on BBQ or stovetop grill pan until done. Once done, allow to cool and dice into bit size pieces (or approximately the same size as the pasta you are using).
While chicken is cooking, sauté diced onions and tomato in olive oil. (I usually salt/pepper the veg while sautéing as well – it helps to pull the water out and break down the veg.) Allow to cook on medium-low until soft/translucent and tomatoes break down a bit, stirring often. Increase heat to medium and add tomato sauce, chicken stock, 1 teaspoon each of onion powder, garlic powder and oregano. Bring to a boil, mix well. Reduce heat slightly and allow to bubble gently. Allow sauce to reduce for about 15-20 minutes (fluid will reduce by about half).
Cook pasta according to directions. A minute before the pasta is ready add mascarpone cheese to the tomato reduction and stir. Enjoy the process of watching it melt, stirring gently into the tomato sauce. Mix well. Add drained pasta and chicken pieces. Stir well to make sure all of the pasta is coated with sauce. Garnish with freshly shaved parmesan cheese. (Feeds 4-6 people… unless you’re SUPER hungry!)
enjoy your time in the kitchen…